Plum drying and dehydration

Technological process

Dry plums production process consists of a few technological operations such as: sorting → washing → checking → caliber sorting → placing on the belt → drying and dehydrating.

Preparing pitless fruits for the drying-hydration process is almost identical to the “standardized” drying of plums. The difference is recorded in the additional plum pitting, then the late checking of fruits and manual removal of non-qualitative fruits or of those with pits.

There are two types of pitless dry plums: fresh fruits that have their pits removed and the fruits that have passed through the drying-dehydration process. In the contemporary technology, both pit removal methods have some definite priorities.

Components

In the high-quality production process, the appropriate chemical composition of the dry plums is as important as the size of fruits. The chemical composition of plus consists of sugar, acids and water. The sugar should not be lower than 35%, and the acids – no more than 2%.

The proportion of acid/sugar gives the sour sweet taste to fruits.